Super Crispy Roasted Goose

9

0

Recipe by: Christine L.

"Impress your holiday guests with this crisp, moist, and undeniably delicious roasted goose. The recipe requires a day or two of advance preparation, but the results will create memories to last a lifetime, and maybe even inspire a seasonal tradition."

Directions

Prep

1 h

Cook

3 h 30 m

Ready In

1 d 5 h

Carefully prick the goose on all sides with a skewer, taking care to avoid piercing the flesh. Fill a pot large enough to hold the goose 2/3 full of water, and bring to a boil. Submerge bird neck side down for 1 minute, until goose bumps arise on the goose. Turn goose tail side down, and repeat the process. Remove goose from the pot, and drain. Place breast side up on a rack in a large roasting pan. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.

Cook the rice the night before roasting the goose: place the rice in a pot with 5 cups water, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes. Refrigerate overnight.

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in cooked rice, mushrooms, and egg. Season mixture with poultry seasoning, salt, and pepper. Sprinkle the goose inside and out with salt and pepper. Fill goose cavities with the stuffing. Seal cavities with kitchen twine, and place the goose breast side down on a rack in a roasting pan.

Roast bird 1 1/2 hours in the preheated oven; do not open the oven door. Remove bird from the oven, and use a baster to remove the fat that has accumulated in the bottom of the pan. Turn bird on it's back in the roasting pan, and continue roasting 1 hour, or until the internal temperature when tested with a meat thermometer has reached a minimum of 180 degrees F (82 degrees C).

Increase the oven temperature to 400 degrees F (200 degrees C). Remove goose from the oven, and transfer to a larger pan. Return to the oven for 15 minutes to further crisp and brown the bird. Take out the goose, and let it sit uncovered for 30 minutes before removing stuffing.

To make gravy, place the original roasting pan over 2 burners. Mix in 2/3 cup of dry sherry, and scrape the pan with a wooden spoon. Combine these drippings with giblet broth to make a gravy for the goose and stuffing.

Reviews 9

11 Ratings

LINGCB

12/18/2004

I made this skipping the boiling water step. My goose was not crispy, but that is not the recipe's fault. I baked it 3 hours in total, it was a little dry (compare to what I have had before).
I suggest people who try to cook goose for the first time should realize that a goose of same weight of a turkey would give less meat. I mean for my 11 goose, 3 lb was the grease-- I measured it! It is harder to carve than a turkey too. I served 10 people with this goose, and each person barely got 2 piece of meat. It was a good thing that was a pot luck, so there were other meats.
I took the left over home and picked out the rest of meat and cooked a soup. The next day my family of 4 had a soup noodle with goose meat -- chinese style.

CRACKHEADRECORDS

2/26/2006

I threw a dinner party for 12 last night and this recipe was the main entree. I have never made goose before, but this recipe turned out beautifully. It was very involved and time consuming, but the end result was well worth it. In short, this was delicious.